Anyone use this chocolate/wax paper method? Or, should I try making fondant?

The finished project was me going to a bakery, buying a $52 cake, and once I got it in my car, my car died, so while it was melting, had to get a tow guy to jump it and call a nearby place who could put in a new battery. I was only a little late to the party where everything was yummy except this awful vanilla cake (It was the only last-minute option).

Meanwhile, I now have four layers of vanilla/chocolate checkerboard cake in the freezer and I think about 12 cupcakes after halving the cakes not work with the divider pan to make checkerboard cake, because that cake batter was too runny. So made two more half batches to do it in regular pans and cut the layers for checkerboard. .

So essentially I have the equivalent of 2, 3 layer cakes baked, 30 cups of deflated smb in the fridge (it’s now the consistency of cold ice cream), and a small batch of royal icing I was going to cover the board with. Oh, and that two batches of hard as a rock chocolate modeling clay.

Is there some way to salvage any of it? I’m so tired I slept till noon! I have yet to face the kitchen

Did I mention that the neighbors dogs next-door, I’m watching, when I went to let them out at six this morning had peed and pooped all over the house? Yeah.

 
Maria--bless your heart! You have more persistence and stick-to-it-ive-ness than I will ever have when it comes to cake decorating. I'm feeling so much sympathy for you right now on 6/14/21. Hope you had a good night's sleep last night. Wigs

 
I was out for dinner last night with a fellow who reported that his late wife stated that anyone who can read, can cook.

So do you leave that comment alone? Do you inject some experiences of the sort Maria (with loads of experience) just tolerated? Smile and keep eating? Talk about what cooking involves?

..........?? I did say something

 
oh man...you need to pull a "wigs" next time and RSVP but let someone else bring the dessert. You paid enough dues on this one to cover the next 4 events. And maybe, just maybe, someone will notice the missing high quality they've been getting all this time.

The cake debacle was bad enough, but add in the dead car, needing tow and cleaning up a poop fest....girl, you deserve booze right now. Lots of booze.

 
When I got to the party and was asked what can I get you, my answer was: a l c o h o l!

Now I have 30 (30!) cups of dead smb in the fridge. That’s my ka bowl, plus two other large mixing bowls. It’s the consistency somewhere between butter and shortening cold. It kind of slices when cold.

There are also four cake layers in the freezer that are checkerboard chocolate/vanilla. And about 12 cupcakes that are either chocolate or vanilla. Then there is a medium size mixing bowl of royal icing. And I almost forgot the two batches of dead hard chocolate.

Everyone in my neighborhood is currently on a diet. So far, I just haven’t had the heart to throw out 30 eggs and 9 pounds of butter — and that’s just the SMB.

Tomorrow I start returning stuff I didn’t use, including the cutter lent from the lady at the cake supply store and I’m hoping she can demystify what happened with the SMB. I’m guessing humidity, but one of those batches was made days before the other two with the same issue. If it is humidity, I’m thinking there must be some sort of work around that I’m hoping to learn.

 
OMGoodness! I hear ya on not wanting to waste all that SMB. However I have no ideas on what to do with it.

You deserve a medal. And a week's stay at some wonderful resort:)

 
At this point I’m toying with the idea of softening the smb enough to mold it into cake pans, chill, then using some like a layer in an ice cream cake. I buzzed up the dehydrated strawberries and if I could mix that in I’d have a Neapolitan type cake to serve…somebody. Then use something else to ice the outside if it’s humid or maybe just stabilized whipped cream.

FYI this is the smb recipe I used, it’s much better than others I’ve tried. It has lots of good info, but nothing on if your meringue collapses before adding butter.

http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/?cmtref=/

 
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